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Satay chicken noodle stir-fry
Satay chicken noodle stir-fry
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Prep Time:
25 minutes
Cook Time:
15 minutes
Total Time:
40 minutes
Delicious stir-fry with speedy satay sauce made with pantry staple peanut butter tossed with slippery noodles.
Ingredients:
  • 90g (1/3 cup) reduced-fat crunchy peanut butter
  • 60ml (1/4 cup) soy sauce
  • 55g (1/4 cup, firmly packed) brown sugar
  • 40.00 gm water
  • 270g dried ramen noodles (see note)
  • 18.20 gm peanut oil
  • 600g chicken thigh fillets, excess fat trimmed, thinly sliced
  • 1 baby wombok (Chinese cabbage), hard core removed, coarsely shredded
  • 250g sugar snap peas, trimmed
  • 3 shallots, trimmed, thinly sliced
  • 82.50 ml chopped fresh coriander
Instructions:
  • In a small saucepan over medium heat, mix together the peanut butter, soy sauce, sugar, juice, and water. Bring to a boil, whisking until smooth. Reduce heat to low and simmer for 1 minute until the sauce slightly thickens.
  • Boil the noodles in a large saucepan for 3 minutes until tender, then refresh them under cold water and drain.
  • Preheat a wok or large frying pan over high heat. Once hot, add oil and wait until it starts to smoke slightly. Cook half of the chicken, stirring constantly, for about 3 minutes until golden, then transfer to a plate. Repeat with the remaining chicken. Toss in wombok and sugar snap peas and stir-fry for 2 minutes until veggies are tender-crisp. Add noodles, chicken, half of the sauce, half of the shallot, and half of the coriander. Stir-fry for an additional 2 minutes until everything is heated through. Serve by dividing into bowls and topping with the remaining sauce, shallot, and coriander.

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